Pork Fillet in Wok with Three Kinds of Cauliflower Rice

Pork fillet in a wok:

1. Clean and wash the pork fillet, pat dry with kitchen paper, first cut into slices and then into strips (tip: works best when it’s a little frosted!). Clean and wash the spring onions and cut diagonally into pieces approx. 2 – 3 cm long. Peel and finely dice the ginger. Heat sunflower oil (2 tbsp) in the wok, fry the pork fillet strips vigorously / stir-fry and slide them to the edge of the wok. Add the ginger cubes and spring onion pieces and sauté / stir-fry. Season with sweet soy sauce (2 tbsp), dark soy sauce (2 tbsp), sherry (2 tbsp) and colorful pepper from the mill (2 big pinches) and simmer for a few minutes. Finally, stir the tapioca starch in a little cold water, stir it into the wok and, as soon as the liquid starts to thicken, slide the wok off the stove.

Three kinds of cauliflower rice:

1. Clean cauliflower and grate on a coarse kitchen grater. Divide the grated cauliflower into two parts (200 g and 300 g). Boil the 200 g in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) for about 3 minutes and pour off through a fine kitchen sieve. Boil the 300 g in salted water (1 teaspoon salt) for about 3 minutes, drain through a fine sieve and cut in half. Mix one half with green peas and the other half with finely diced beetroot.

Serve:

1. Press three kinds of cauliflower rice into a cup rinsed with cold water and turn it onto the plate. Add the pork fillet in the wok and serve.